croissants

Croissants are a crescent-shaped pastry from the French viennoiserie tradition. They are made from laminated dough that combines flour, water, milk, sugar, salt, and yeast with a large amount of softened butter. The dough is repeatedly rolled and folded to create many thin, alternating layers; when baked, these layers loft into a light, flaky texture with a rich, buttery flavor.

The croissant as known today derives from the Viennese kipferl, a traditional Austrian pastry. The modern croissant was popularized in Paris after the Austrian baker August Zang opened a bakery there in the 1830s, introducing the lamination technique. French bakers adapted the recipe and the name croissant, meaning crescent in French, became associated with the pastry.

Common variations include the plain croissant, croissant aux amandes (almond), and chocolate-filled croissant known as pain au chocolat. Some regional versions are glazed or brushed with egg wash for a shiny crust; the dough’s lamination can be done with butter or, less commonly, with alternative fats.

In many countries, croissants are a breakfast staple, often served with coffee or tea. They are best eaten the day they are baked. They can be stored for one or two days at room temperature or frozen and reheated in an oven to restore flakiness.